INGREDIENTS
FOR THE PICKLED CUCUMBER
- 1 cucumber
- 4 dill heads
- 400ml water
- 600ml white vinegar
- 50g salt
- 15g coriander seeds
- 15g mustard seeds
- 15g whole black peppercorns
- 2 bay leaves
- 6 cloves of garlic
FOR THE CAULIFLOWER BULGUR
- ½ cauliflower
- 35ml olive oil
- 2 small celery stalks
- 60g unpeeled almonds
- 1 red apple
- 60g black raisins
FOR THE HUVUDROLL PLANT BALLS SAUCE
- 500ml water
- 200g brown sugar
- 12g ginger
- 4 cloves of garlic
- 5g sriracha sauce
- 30ml sesame seed oil
- 90g hoisin sauce
- 120g ketchup
- HUVUDROLL plant balls
- Olive oil for frying
FOR THE SWEET POTATO
- 1 sweet potato
- 50ml olive oil
- Salt
- Pepper
FOR THE TAHINI SAUCE
- 40ml water
- 40ml rice vinegar
- 80ml soy sauce
- 10g sriracha sauce
- 12g ginger
- 40g tahini
STEP BY STEP
FOR THE PICKLED CUCUMBER
- Slice the cucumber.
- Finely chop the dill.
- For the brine, add the water, vinegar, salt, coriander seeds, mustard seeds, peppercorns, and bay leaves in a saucepan.
- Bring to a boil and let simmer for ten minutes. Set aside to cool.
- Add the cucumber slices, garlic and chopped dill in a bowl.
- Pour in the brine and let sit for 2 hours.
FOR THE HUVUDROLL PLANT BALLS SAUCE
- Add the water, brown sugar, grated ginger & garlic, sriracha, sesame seed oil, hoisin sauce, and ketchup in a bowl and mix together.
- Drizzle a pan with olive oil and bring to heat. Add the HUVUDROLL plant balls.
- Fry until golden brown.
- Add the sauce and stir lightly until it has thickened.
FOR THE CAULIFLOWER BULGUR
- Finely chop the cauliflower with a knife.
- Place into boiling water and simmer for 5 minutes.
- Once it is ready, strain and let cool down.
- Finely chop the celery.
- Slice almonds into big pieces.
- Dice apple into cubes.
- Put the olive oil into a pan and add the almonds, celery, apple, black raisins and heat for three minutes.
- Add all the ingredients to the cauliflower bulgur.
FOR THE TAHINI SAUCE
- Add the water, rice vinegar, soy, sriracha, grated ginger, and tahini in a bowl and mix well.
FOR THE SWEET POTATO
- Dice the sweet potato into cubes.
- In a hot pan, add the sweet potato, salt, pepper and cook for about 10 minutes.
- Once soft, it is ready.
SERVING
In a glass bowl, add the rice at the bottom and then arrange the cauliflower bulgur, sweet potato, HUVUDROLL plant balls with their sauce, and pickled cucumber on top of it. Finish by adding the tahini sauce.
